The 8th Culinary Competition held by FHTM took place on April 26, 2025, at the Culinary Laboratory on the 2nd floor of Building O, Macau University of Science and Technology. This year's theme of the competition centered around all-day breakfast dishes featuring eggs, attracting 13 teams, comprising 26 undergraduate, master's, and doctoral students to participate. This is the first time we open this competition to students from all major disciplines within FHTM. This competition highlighted the diversity and creativity of all day breakfast.
In the competition, participants used eggs to create a variety of all-day breakfast dishes, ranging from traditional scrambled eggs, porched eggs, boiled eggs to more innovative cloud fried egg whites. Each team showcased their cooking skills and boundless creativity. The judging panel was comprised of experts and also FHTM alumni who have been working in food and beverage industry for many years. They are Ryan Lai, Garde Manger at Wynn Macau, Chef Cheong Man Kit from Lakeview Palace Kitchen of Wynn Palace, and HO SI LOK, the owner of XINA restaurant. They evaluated the entries based on creativity, taste, and presentation to determine the best dishes.
This competition was not only a visual and gustatory feast, but it also promoted the exploration of innovative uses of ingredients among students, encouraging everyone to use eggs more flexibly in everyday cooking. The faculty hopes that through such events, students' creativity and teamwork can be stimulated. Additionally, this event serves to reemphasize to students the importance of fully utilizing ingredients to avoid food wastage.
